Chanello's Pizza #26, 1818 Todd's Lane H, Hampton, VA 23666 - Carry Out Food Service Only inspection findings and violations



Business Info

Restaurant: Chanello's Pizza #26
Address: 1818 Todd's Lane H, Hampton, VA 23666
Type: Carry Out Food Service Only
Phone: 757 827-0004
Total inspections: 16
Last inspection: 01/07/2016

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Inspection findings

Inspection date

Type

All food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's.
  • Person in Charge (repeated violation)
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Chicken wings and chicken tender bites in the make table were cold holding at improper temperatures (43-49F and 43F)
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quat being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Single quat levels at 400 ppm. Maintain at 200 ppm.
    Correction: Utilize only sanitizers that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
01/07/2016Risk Factor
All temperatures taken internally.
  • Person in Charge
    Observation: No Hampton CFM.
    Correction: Register certified manager's certificates with the Hampton Health Department.
  • Person in Charge (repeated violation)
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Ham, bacon, and cheese were all cold holding at improper temperatures in the walk-in cooler. Internal temperatures of the food items were 47°F
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Cooling, Heating, and Holding Capacities
    Observation: Walk-in cooler was 47°F.
    Correction: Maintain temperatures at 41°F or below.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The hand sinks are not sealed to adjoining equipment or walls. The seal to the 3-comaprtment sink is soiled.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Light Bulbs Protective Shielding
    Observation: Lights are not shielded in multiple areas of the facility.
    Correction: Protect
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Walls and ceiling soiled.
    Correction: Clean as needed.
04/22/2015Routine
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The CFM is not a full time employee in this facility. The Hampton CFM certificate is for an employee that travels to other stores and is not in this facility full time.
    Correction: Hire a CFM or have a full time employee register and pass the CFM course.
  • Person in Charge (repeated violation)
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Both hand sinks and the 3 compartment sink are not sealed to adjoining equipment or walls. Existing portions of the seals are soiled.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls and ceiling are soiled.
    Correction: Clean as needed.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
01/21/2015Routine
Follow-up conducted to check the make table temperature. Ham, turkey and salami had internal temperatures temperatures over 41F (51F, 50F, and 50F respectively). Ambient air temperature of the make table prep line was 56F. Recommended that the make line prep coolers are not used. They are not holding temperatures at or below 41F.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: No full-time CFM on staff. When asked about the City of Hampton CFM certificate posted on the wall, the shift manager said the person split time between multiple stores.
    Correction: Ensure a full-time member of the staff completes a ServSafe course or equivalent, then brings a copy to the Hampton environmental health office located at 1320 Lasalle Ave to receive the City of Hampton CFM.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Both handsinks and the 3-comp sink are sealed to adjoining equipment or walls, but the seals are moldy.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Make-line rail was not cold holding at proper temperatures. Temperature was holding at 49F.
    Correction: Shift manager was advised to not use the make line rail. All food items were to be placed in the make line reach-in coolers. Follow up will be conducted to check to make sure the rail is not being used and the temperature at which it is holding.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Dishware was found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Clean dishes were stacked on top of dishes that were soiled to the touch.
    Correction: Properly clean and sanitize dishware to ensure all accumulation is removed.
  • Toilet Room Receptacle Covered (repeated violation)
    Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex employee restroom.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • Refuse - Covering Receptacles (repeated violation)
    Observation: Dumpster or outside refuse container was open or uncovered. Lid to dumpster is missing.
    Correction: Cover all waste containers when not in continuous use.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulb in walk-in cooler is not shielded.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear delivery door not tight-fitting.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Dressing Areas and Lockers - Designation (repeated violation)
    Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employees were storing drinks and personal items on top of pizza boxes.
    Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
07/29/2014Follow-up
All temperatures taken internally unless otherwise noted.
  • Critical: Demonstration of Knowledge*
    Observation: No full-time CFM on staff. When asked about the City of Hampton CFM certificate posted on the wall, the shift manager said the person split time between multiple stores.
    Correction: Ensure a full-time member of the staff completes a ServSafe course or equivalent, then brings a copy to the Hampton environmental health office located at 1320 Lasalle Ave to receive the City of Hampton CFM.
  • Person in Charge (corrected on site)
    Observation: Shift manager was not aware of the 5 s/s of a foodborne illness and was not aware of the 5 reportable foodborne illnesses. After calling another employee, the shift manager retrieved the employee illness forms that each employee signs upon hiring.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ham, turkey, and salami cold holding at improper temperatures. Ham at 50F, turkey at 50F, salami at 50F.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce a tip sensitive thermometer.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Both handsinks and the 3-comp sink are sealed to adjoining equipment or walls, but the seals are moldy.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Make-line rail was not cold holding at proper temperatures. Temperature was holding at 49F.
    Correction: Shift manager was advised to not use the make line rail. All food items were to be placed in the make line reach-in coolers. Follow up will be conducted to check to make sure the rail is not being used and the temperature at which it is holding.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometer is not calibrated to ensure accuracy. The only thermometer that the PIC could produce was reading the room temperature at 120F. EHS thermometer was reading 86F at room temperature.
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
  • Equipment and Utensils, Air-Drying Required
    Observation: Dishware was found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean dishes were stacked on top of dishes that were soiled to the touch.
    Correction: Properly clean and sanitize dishware to ensure all accumulation is removed.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex employee restroom.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered. Lid to dumpster is missing.
    Correction: Cover all waste containers when not in continuous use.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in walk-in cooler is not shielded.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear delivery door not tight-fitting.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Dressing Areas and Lockers - Designation
    Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employees were storing drinks and personal items on top of pizza boxes.
    Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
07/28/2014Routine
Bags of dough spice are not labeled, label with a common name.
Do not prop back door open, must remain closed at all times.
Do not over stack food in prep table. If over stacked food will have issue holding temperature.
This is a risk factor inspection to see facility and equipment issues see last inspection.

  • Person in Charge
    Observation: Facility does not have a certified food manager.
    Correction: City code requires that there is at least on certified food manager on staff who is a full time employee. Once CFM course taken and cert received register with Hampton Health Department.
09/12/2013Risk Factor
All temperatures are internal unless otherwise noted.
  • Food Contact Surfaces - Cleanability*
    Observation: Pizza slicer chipped.
    Correction: repair/replace
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Seal/caulking moldy 3-vat and handsink.
    Correction: repair/replace
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>base of scales corroded
    >>prep table gaskets torn

    Correction: repair
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: carbon build-up pizza mesh trays
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>racks walk-in
    >>racks with pizza boxes
    >>bottom pizza rack

    Correction: clean
  • Lighting, Intensity (repeated violation)
    Observation: following lighting issues noted
    >>lights out throughout facility

    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>vent loose over mixer
    >>light shield broke front of rest-room
    >>multiple light shield

    Correction: repair
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
03/20/2013Routine
All temperatures are internal unless otherwise noted.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The right lid of the pizza make table is damaged.
    Correction: Repair or replace.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The white cutting board is heavily scored and stained.
    Correction: Resurface or replace.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The small pans stored on top of the pizza oven have a heavy accumulation of carbon on their exterior surfaces.
    Correction: Clean or replace. All equipment should be durable, smooth, easy to clean and non absorbable.
  • Non-Food Contact Surfaces
    Observation: The door gaskets of the pizza make table are dirty.
    Correction: Clean.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Two light fixture covers in the back hallway are damaged.
    Correction: Replace.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The ceiling tiles above the walk in refrigerator are stained.
    Correction: Replace.
  • Mops - Drying Mops (repeated violation)
    Observation: The mop is not hung to dry.
    Correction: Hang mops that are not being used so they are allowed to air dry.
12/14/2012Routine
All temperatures are internal unless otherwise noted. Employee's are practicing excellent hand washing habits.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The front handsink caulking is eroded.
    Correction: Re-seal.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The pizza basting brush bristles in use at the pizza cutting table are damaged.
    The far right upper lid of the pizza make table is damaged.

    Correction: Replace brushes.
    Repair pizza make table lid.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The two white cutting boards are stained and heavily scored.
    Correction: Resurface or replace.
  • Non-Food Contact Surfaces
    Observation: There are multiple food containers with old labels still on their exterior surfaces after being cleaned.
    Correction: Remove labels during wash, rinse, and sanitize.
  • Light Bulbs Protective Shielding
    Observation: There are multiple light fixture covers that are cracked or damaged.
    Correction: Replace.
  • Lighting, Intensity (repeated violation)
    Observation: The light over the back exit is not working.
    Correction: Replace bulb.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The ceiling tiles above the walk in refrigerator are stained.
    Correction: Replace.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The exhaust vent and ceiling above the pizza oven have heavy accumulation of carbon and grease.
    Correction: Clean.
  • Mops - Drying Mops (repeated violation)
    Observation: The mops at the mop sink are not freely hanging.
    Correction: Mops that aren't in use must be freely hung so they are allowed to dry.
  • Personal Care Items - Storage
    Observation: 2 bottles of skin lotion was being stored on the table adjacent to the pizza oven.
    Correction: Store all personal care items away from food and food contact surfaces.
09/13/2012Routine
All temperatures are internal unless otherwise noted.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Dough make ingredients in clear plastic bags not identified with common name.
    Correction: All containers containing food must be labeled in clear English with the name of its contents.
  • Linens and Napkins - Use Limitation
    Observation: Wet paper towels are being used to cover lettuce to keep it moist.
    Correction: Manager on duty voluntarily discarded. Manager told that paper towels can't be used as a food contact surface.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The 2 door upright drink display does not have a thermometer and is hold holding Ready to Eat Potentially Hazardous Food (Tomatoes.)
    Correction: Provide thermometer in all refrigerated units.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The following equipment was found in poor repair:
    >> The middle door of the pizza make table is damaged.
    >> The racks of reach on the pizza make table are rusted and chipped.
    >> The basting brush used at the pizza cutting table has damaged bristles.

    Correction: Repair or replace.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The white cutting boards are heavily scored and stained.
    Correction: Resurface or replace.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: The dough scale not being used has heavy accumulation of flour and old dough on its food contact surfaces.
    Correction: Clean.
  • Non-Food Contact Surfaces
    Observation: The catch trays on the pizza oven have heavy accumulation of burnt/old food debris.
    Correction: Clean.
  • Outer Openings - Protected
    Observation: Back door was being held open by the dead bolt.
    Correction: Keep all openings closed to prevent access for rodents, insects and other pests.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Ceiling above exhaust port at pizza oven has heavy accumulation of carbon.
    Correction: Clean.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops that are not being used are not hanging.
    Correction: Mops that are not in use must be hung to air dry.
06/07/2012Routine
All temperatures are internal unless otherwise noted.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: Employee beverages being stored in the walk in cooler were not covered.
    Correction: Ensure employee beverages are in a closed beverage container.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: The dough make ingredients were not labeled.
    Correction: All bulk food storage containers need to be labeled identifying their contents.
  • Responsibilities of Owner or Proprietor
    Observation: No smoking signs not posted at the entrance or inside the building.
    Correction: Post no smoking signs.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 3 compartment sink and handsink are not sealed to adjoining equipment or walls.
    Correction: Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The following equipment is in poor repair:
    >> The faucet is leaking in the mop room.
    >> The racks above the dough table has chipped surfaces.
    >> The compressor on the refrigerator is leaking.
    >> The dry storage racks have peeling paint.
    >> The Pizza Make table reach in door handle is broken and the top lid is broken.

    Correction: Repair.
  • Equipment - Cutting Surfaces
    Observation: The white cutting board's surface is deeply scored and stained.
    Correction: Resurface or replace.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
    >> Dough press.
    >> Dough scale.
    >> Mixer.
    >> Pizza slicer.
    >> Pizza oven.

    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following has accumulations of grime and debris.
    >> Storage racks in the walk in cooler.
    >> The wall behind the 3 compartment sink.
    >> The top of the pizza oven.
    >> The wall behind the handsink adjacent to the pizza oven.

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required
    Observation: Multiple dishes were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Lighting, Intensity (repeated violation)
    Observation: Multiple lights out throughout the facility.
    Correction: Replace light bulbs.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical facilities are in poor repair:
    >> Holes in the wall throughout the facility.
    >> Cove molding throughout the kitchen was loose or detached from the wall.
    >> Floor tiles throughout the facility were heavily stained and damaged.
    >> Mop room storage shelves were rusted.
    >> Several ceiling tiles throughout the facility were stained and damaged.

    Correction: Repair.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following physical facilities need cleaning.
    Correction: >>The lower shelf of the dough table.
    >> The prep table.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
03/05/2012Routine
All food temperatures are internal.
2012 permit will not be issued until at least one full time employee is signed up or has completed an approved cfm class.

  • Critical: Demonstration of Knowledge*
    Observation: Facility does not have a certified food manager.
    Correction: Information on becoming a certified food manager is attatched to the inspection. 2012 permit will not be issued until at least one full time employee is registered for the class.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: The cheese on the right side of the make table is cold holding at 48*.
    Correction: Cheese was over stacked and moved to the bottom of the unit. Cold hold all potentially hazardous food at 41* or below.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The salami that was labeled 12/16 was not discarded.
    Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment are in poor repair:
    1.) rack storing chemicals corroded at dish area
    2.) coating eroded on racks above three-compartment sink
    3.) coating eroded on brush basket above the three-compartment sink
    4.) pizza make table lids
    5.) cabinetry below computer monitors are damaged
    6.) Wheel at back prep table is broken.
    7.) Paper towel dispensor

    Correction: Repair, replace.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following non-food contact surfaces need cleaning:
    - box shelf
    - blue shelves near the walk in cooler
    - carbon on the oven pans

    Correction: Cleans.
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor ceiling materials located at the walk in cooler, in the rest-room, and outside of the rest-room do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical facilities are in poor repair:
    1.) intake/return covers stained/corroded
    2.) multiple floor tiles are cracked/damaged
    3.) multiple ceiling tiles are damaged and/or stained
    4.) several ceiling tiles are missing/out of place
    5.) ceiling grid system beginning to corrode in several areas
    6.) multiple holes in the walls in several areas
    7.) cove molding loose by and behind rear prep table
    8.) platform tile cracked (see left corner)
    9.) lower wall in employee restroom damaged
    10.) gap exists in wall around drain line right of the oven
    11.) gap exists ceiling-wall juncture behind oven
    12.) vent cover missing at pizza prep table
    13.) floor tile is loose in the rest-room
    14.) cove molding near the rest-room is missing
    15.) cove molding near the dressing racks are missing
    16.) cove molding by the 3 compartment sink is missing.
    17.) vent cover is missing in the rest-room
    18.) holes in the wall behind box storage

    Correction: Repair.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The wall near the front hand sink needs cleaning.
    Correction: clean.
12/19/2011Routine
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This will include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, repair or replacement of damaged equipment and proper installation of laundry facilities.

  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: observed cheese stored in the walk in refrigerator without being covered.
    Correction: Store food in packages, covered containers, or wrappings.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed salami and chicken in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Temperature Measuring Devices - Ambient Air and Water (repeated violation)
    Observation: The ambient air temperature measuring device (degrees F) located in the walk in cooler is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Bearings and Gear Boxes, Leakproof
    Observation: Grease is leaking from the dough mixer.
    Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the drink display refrigerator.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment are in poor repair:
    1.) rack storing chemicals corroded at dish area
    2.) coating eroded on racks above three-compartment sink
    3.) coating eroded on brush basket above the three-compartment sink
    4.) pizza make table lids (two of three)
    5.) cabinetry below computer monitors are damaged
    6.) Wheel at back prep table is broken.

    Correction: Repair.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The oregano shaker needs cleaning.
    Correction: wash, rinse, and sanitize.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following non-food contact surfaces need cleaning:
    - walk in cooler shelves
    - computer keyboard
    - make table gaskets
    - walk in cooler door handle
    - make table shelves

    Correction: Clean.
  • Plumbing System Maintained in Good Repair
    Observation: The 3 compartment sink faucet is not tight and secure.
    Correction: Repair.
  • Refuse - Covering Receptacles (repeated violation)
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor ceiling materials located at the walk in cooler, in the rest-room, and outside of the rest-room do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the areas designated so they are: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Outer Openings - Protected
    Observation: The back door was propped open.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted in the walk in refrigerator.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical facilities are in poor repair:
    1.) intake/return covers stained/corroded
    2.) multiple floor tiles are cracked/damaged
    3.) multiple ceiling tiles are damaged and/or stained
    4.) several ceiling tiles are missing/out of place
    5.) ceiling grid system beginning to corrode in several areas
    6.) multiple holes in the walls in several areas
    7.) cove molding loose by and behind rear prep table
    8.) platform tile cracked (see left corner)
    9.) lower wall in employee restroom damaged
    10.) gap exists in wall around drain line right of the oven
    11.) gap exists ceiling-wall juncture behind oven
    12.) vent cover missing at pizza prep table
    13.) floor tile is loose in the rest-room
    14.) cove molding near the rest-room is missing
    15.) cove molding near the dressing racks are missing
    16.) cove molding by the 3 compartment sink is missing.
    17.) vent cover is missing in the rest-room

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The following physical facilities need cleaning:
    - ceiling vents
    - wall next to the box area

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
10/17/2011Routine
All temperatures are internal unless otherwise noted.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.

  • Person in Charge
    Observation: The Cert. Food Manager (CFM) has not registered their cert with the Hampton Health Department.
    Correction: Bring Cert to 1320 LaSalle Ave and register with the Health Department.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Chicken 74 and ham 76 cold holding at improper temperatures in the pizza make table. Items dated with a make date of 6/5 and 6/4.
    Correction: discard
  • Food Contact Surfaces - Cleanability*
    Observation: Multiple brush bristles broken/cracked.
    Correction: Replace
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The seal/caulking on the 3-vat is damaged.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>racks across from 3-vat corroded and rusting
    >>racks make table rusting
    >>door/s make table do not close
    >>racks in utility room rusted
    >>wheel at back prep table is broken
    >>pizza make table lids damaged
    >>coating eroded on racks above the 3-vat sink

    Correction: Repair
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The red cutting board at the 3-vat is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment and Utensils - Good Repair and Calibration (repeated violation)
    Observation: following in need of repair/replacing
    >>knife handle is melted and missing pizza slicing table
    >>edges plastic containers cracked

    Correction: Discard, replace or repair
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensils over prep table across from mixer stored dirty.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: following in need of cleaning
    >>exterior of flour bin
    >>exterior of large mixer
    >>table left of pizza prep
    >>racks above prep table across from mixer
    >>plastic containers with old labels
    >>racks walk-in
    >>hoodsystem

    Correction: Clean
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor ceiling tile located at near the walk-in across from the 3-vat sink does not meet the standard of smooth, durable, easily cleanable and nonabsorbent.
    Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>intake/return covers stained/corroded
    >>multiple floor tiles are cracked/damaged
    >>multiple ceiling tiles are damaged and/or stained
    >>several ceiling tiles are missing/out of place
    >>ceiling grid system beginning to corrode in several areas
    >>multiple holes in the walls in several areas
    >>cove molding loose/missing by and behind rear prep table
    >>platform tile cracked
    >>gap exists in wall around drain line right of the oven
    >>vent cover missing at pizza prep table
    >>cove molding near the rest-room is missing
    >>cove molding near the dressing racks are missing
    >>cove molding by the 3-vat sink is missing

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: following in need of cleaning
    >>floor under prep table across from mixer
    >>wall behind 3-vat
    >>floor under pizza make table
    >>floor under table left of pizza make table

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
06/08/2011Routine
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.

  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed salami in the make table refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Temperature Measuring Devices - Ambient Air and Water (repeated violation)
    Observation: The ambient air temperature measuring device (degrees F) located at the walk in refrigerator is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Bearings and Gear Boxes, Leakproof (repeated violation)
    Observation: Grease or oil from the mixer is leaking.
    Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The 3 vat sink is not sealed to the wall.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment are in poor repair:
    1.) rack storing chemicals corroded at dish area
    2.) coating eroded on racks above three-compartment sink
    3.) coating eroded on brush basket above the three-compartment sink
    4.) pizza make table lids (two of three)
    5.) cabinetry below computer monitors are damaged
    6.) Wheel at back prep table is broken.

    Correction: Repair.
  • Equipment - Cutting Surfaces
    Observation: The red cutting board at the 3 vat sink is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: The knife handle is melted and missing.
    Correction: Replace the knife.
  • Refuse - Covering Receptacles (corrected on site)
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Area outside of the dumpster are and back door need cleaning.
    Correction: clean.
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor ceiling tile located at near the walk in across from the 3 vat sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical facilities are in poor repair:
    1.) intake/return covers stained/corroded
    2.) multiple floor tiles are cracked/damaged
    3.) multiple ceiling tiles are damaged and/or stained
    4.) several ceiling tiles are missing/out of place
    5.) ceiling grid system beginning to corrode in several areas
    6.) multiple holes in the walls in several areas
    7.) cove molding loose by and behind rear prep table
    8.) platform tile cracked (see left corner)
    9.) lower wall in employee restroom damaged
    10.) gap exists in wall around drain line right of the oven
    11.) gap exists ceiling-wall juncture behind oven
    12.) vent cover missing at pizza prep table
    13.) floor tile is loose in the rest-room
    14.) cove molding near the rest-room is missing
    15.) cove molding near the dressing racks are missing
    16.) cove molding by the 3 compartment sink is missing.

    Correction: Repair.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
01/10/2011Routine
All food temperatures are internal.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Multiple foods were left uncovered in the walk in refrigerator and 2 door display.
    Correction: Store food in packages, covered containers, or wrappings.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processedt turkey in the walk in refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device (degrees F) located at the walk in refrigerator is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Bearings and Gear Boxes, Leakproof (repeated violation)
    Observation: Grease or oil from the dough mixer is leaking.
    Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
  • Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
    Observation: Facility does not have a tip sensitive thermometer.
    Correction: Provide a tip sensitive thermometer. A digital thermometer will satisfy this requirement.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment are in poor repair:
    1.) rack storing chemicals corroded at dish area
    2.) coating eroded on racks above three-compartment sink
    3.) coating eroded on brush basket above the three-compartment sink
    4.) pizza make table lids (two of three)
    5.) cabinetry below computer monitors are damaged
    6.) Wheel at back prep table is broken.

    Correction: Repair/replace.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following non-food contact surfaces need cleaning:
    - Make table gaskets
    - computer shelf
    - pizza box racks
    - exterior of pizza pans.

    Correction: Clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: single service items were observed stored with the food-contact surface facing upward.
    Correction: Store single service items covered or inverted to prevent contamination while in storage.
  • Toilet Room Receptacle Covered
    Observation: Facility does not have a covered trash can for the employee restroom
    Correction: Provide a covered trash can in the employee rest-room for the disposal of feminine hygiene products.
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor ceiling material located in the rest room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Toilet Rooms - Enclosed (repeated violation)
    Observation: Toilet room door is not provided with a self-closing door
    Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • Lighting, Intensity (repeated violation)
    Observation: The walk in refrigerator has burned out light bulbs.
    Correction: Replace.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical facilities are in poor repair:
    1.) intake/return covers stained/corroded
    2.) multiple floor tiles are cracked/damaged
    3.) multiple ceiling tiles are damaged and/or stained
    4.) several ceiling tiles are missing/out of place
    5.) ceiling grid system beginning to corrode in several areas
    6.) multiple holes in the walls in several areas
    7.) cove molding loose by and behind rear prep table
    8.) platform tile cracked (see left corner)
    9.) lower wall in employee restroom damaged
    10.) gap exists in wall around drain line right of the oven
    11.) gap exists ceiling-wall juncture behind oven
    12.) vent cover missing at pizza prep table
    13.) floor tile is loose in the rest-room
    14.) cove molding near the rest-room is missing
    15.) cove molding near the dressing racks are missing
    16.) cove molding by the 3 compartment sink is missing

    Correction: Repair/replace.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The wall around the hand sink needs cleaning.
    Correction: Clean.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing facilities are unclean and not maintained
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: A spray bottle of an unknown liquid was stored under the prep table.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: A windex spray bottle was stored on top of the prep table in the back.
    Correction: Store chemcal spray bottles separate and below food, food contact surfaces, and single service items.
09/17/2010Routine

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